Grilled Seafood Po'Boy

• 1 pound unpeeled, medium-size fresh shrimp
• 1 (10-ounce) farm-raised catfish fillet
• 2 teaspoons Creole seasoning
• 1/4 cup lemon juice
• 1 teaspoon olive oil
• 1/2 cup roasted red peppers
• 1 jalapeno pepper
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 2 tablespoons sliced green onions
• 4 French sandwich rolls, split and toasted
• 8 tomato slices
• 8 lettuce leaves

1. Peel shrimp, and devein, if desired. Cut fish crosswise into 1-inch slices. Combine shrimp and fish in a shallow dish, and sprinkle with Creole seasoning. Cover and chill 2 hours.
2. Combine lemon juice and oil in a small bowl; pour over seafood. Cover and chill 30 minutes.
3. Cut red peppers into thin strips; pat dry. Seed and chop jalapeno pepper. Combine peppers, mayonnaise, and next 4 ingredients; set aside.
4. Drain seafood, and place in a grill basket coated with cooking spray.
5. Cook, covered with grill lid, over medium-hot coals (350u0b0-400u0b0) 7 to 10 minutes, turning once.
6. Place seafood, tomato slices, and lettuce evenly on bottom halves of rolls; spread top halves of rolls with mayonnaise mixture, and place on sandwiches.

shrimp, creole seasoning, lemon juice, olive oil, red peppers, pepper, mayonnaise, creole mustard, parsley, garlic, green onions, sandwich rolls, tomato

Taken from www.myrecipes.com/recipe/grilled-seafood-poboy (may not work)